1. Fresh taro
2. Wash and peel after washing
3. Cut into half-centimeter thick slices, mince green onions
4. Hot pan with cold oil
5. Add a few peppercorns and fry until fragrant. The aroma of peppercorns can remove the numbness of taro
6. Put taro and salt
7. Stir fry for 2, 3 minutes
8. Put in clear water, float up the peppercorns, use a spoon to throw out
9. The look of the peppercorns
10. The fried flower shells are shelled at noon, and the soup is preserved
11. Pour the soup into the taro pot, bring to a boil on high heat, simmer on medium heat for 25 minutes
12. When half of the soup is left
13. Washed coriander
14. Mince
15. Put the sorrel meat and coriander in the pot and stir well.
16. The heat smeared the lens, and I took a lot of good shots, but they were all blurred. This is relatively better.
17. Wipe clean the finished product taken by the lens.
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